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08/03/2009

This cake is simply called "Batter cake", which is certainly descriptive, but not very poetic. It is an excellent base for a cream cake - in which case forget the jam and use canned fruit instead and pour a little of the juice into both layers, pipe on whipped cream to cover the cake and decorate with fresh fruit.

1/3 cup butter or margarine, soft1/2 cup sugar3 eggs1 cup flour1/2 tsp baking powder1/2 tsp. vanilla essence (this is my addition to the original recipe, as I think that without it the cake tastes eggy)

Separate the eggs. Whip together the softened butter and sugar until light and fluffy, then add the egg yolks and mix well (and add the vanilla if using). Mix together flour and baking powder and add to the batter little by little. Whip the egg whites until stiff and fold into the batter with a spatula.

Pour into 2 round 20 centimeter/8 inch baking pans with loose bottoms and bake at 175°C/350°F (regular oven) until the cakes area rich golden colour, if possible with more bottom-heat than top-heat (if your oven doesn't have that setting, don't worry). No baking time is given in the original recipe, but it took 15 minutes in my convection oven at 165°C/330°F.

Turn out of the pans onto baking paper sprinkled with sugar, and allow to cool (original recipe), or turn out onto a cake rack and sprinkle sugar directly on the top of one layer while it is still hot (my suggestion). Sandwich with jam when cooled, putting the sugared layer on top.

This makes a cute little cake. The original recipe calls for 3 layers, in which case I suggest using 12 or 15 centimeter/5 or 6 inch pans so the layers will not be thin as pancakes.

I used strawberry-rhubarb jam when I made it, but I think strawberry or raspberry jam would probably be the best for this cake. I can also imagine it would be quite delicious layered with chocolate fudge icing.

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Please don't send me any more requests to ask the cook for a recipe for food you tried at an Icelandic restaurant. The cooks are never, ever willing to part with the recipes, and most of the time I can't even begin to guess what it tasted like without actually going there and ordering it for myself. If you know or suspect it was something traditional, please do go ahead and ask, but don't expect me to call the restaurant to ask for a recipe. I am not a trained chef and I rely on my knowledge of traditional Icelandic home cooking and my collection of recipe books to write this blog.

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